Shredded Lamb Sandwich with Dijon-Sambal Aioli and Spicy Potato Chips

2 cups shredded lamb shank meat
4 tablespoons Dijon-sambal aioli, recipe follows
4 sourdough rolls, or bread of your choice, toasted
1 tomato sliced
2 cups shredded iceberg lettuce
Salt and black pepper to taste
Kosher pickle spears (optional)

In a large bowl, combine lamb with aioli and check for seasoning. Dress toasted bread with tomato and lettuce and top with lamb.

Dijon-Sambal Aioli

2 egg yolks
1 tablespoon sambal oelek
1 tablespoon Dijon mustard
2 cups canola oil
1 tablespoon fresh lemon juice
1/2 tablespoon garlic, finely chopped
Salt and black pepper, to taste

In a food processor, add yolks, sambal oelek and mustard. Slowly drizzle in oil to emulsify. Add juice and garlic. Season with salt and pepper. Will keep in the refrigerator for 2 weeks.

Spicy Potato Chips

Fryer with canola oil
4 large kennebeck or russet potatoes, sliced thinly and stored in ice water
Chili salt made from 3 parts kosher salt to 1 part each granulated sugar and chili powder

Heat oil to 375F in fryer. Fry chips until golden brown.

Remove immediately and season before oil dries up. Serve fresh and warm.